Why You’ll Love This Recipe

Banana Bread Pudding is a warm, comforting dessert that transforms simple ingredients into a decadent treat. It combines the cozy richness of bread pudding with the sweet, familiar flavor of ripe bananas. Ideal for using up leftover bread and bananas, this dessert is perfect for family dinners, potlucks, or just satisfying a sweet craving. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an unforgettable treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Day-old bread (such as brioche, challah, or French bread)
Ripe bananas (mashed)
Eggs
Whole milk or half-and-half
Heavy cream
Sugar (granulated and/or brown sugar)
Vanilla extract
Ground cinnamon
Salt
Butter (for greasing the baking dish)

Directions

Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
Cut or tear the bread into bite-sized cubes and place them in a large mixing bowl.
In another bowl, whisk together eggs, milk, heavy cream, sugars, vanilla extract, cinnamon, salt, and mashed bananas.
Pour the custard mixture over the bread cubes and gently toss to coat.
Let the mixture sit for about 10-15 minutes so the bread can absorb the custard.
Transfer everything into the prepared baking dish and spread it out evenly.
Bake for 45-55 minutes or until the top is golden and the center is set.
Let it cool slightly before serving. Optionally, top with caramel sauce, whipped cream, or ice cream.

Servings and timing

This recipe serves about 8 people. Prep time is 15 minutes, resting time is 15 minutes, and baking time is around 45-55 minutes, totaling approximately 1 hour and 15 minutes.

Variations

Add chocolate chips or chopped nuts for extra texture and flavor.
Use coconut milk or almond milk for a dairy-free version.
Sprinkle a streusel topping for a crunchy finish.
Mix in raisins or dried cranberries for a fruity twist.
Try using cinnamon raisin bread for added spice and sweetness.

storage/reheating

Store leftover banana bread pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in the oven at 300°F (150°C) until heated through. You can also freeze it for up to 2 months and reheat from frozen.

FAQs

What type of bread is best for bread pudding?

Brioche, challah, or French bread work well due to their density and ability to soak up custard.

Can I make banana bread pudding ahead of time?

Yes, assemble the pudding and refrigerate it overnight. Bake it the next day.

How ripe should the bananas be?

Use very ripe bananas with lots of brown spots for the best sweetness and flavor.

Can I make it dairy-free?

Yes, use dairy-free milk and cream substitutes like almond milk and coconut cream.

What toppings go well with banana bread pudding?

Caramel sauce, whipped cream, vanilla ice cream, or even a drizzle of chocolate sauce work wonderfully.

Can I use banana bread instead of plain bread?

Yes, banana bread can be used, but the pudding will be even more dense and flavorful.

How do I know when it’s done baking?

The top should be golden, and a knife inserted in the center should come out clean.

Can I add eggs substitutes to make it vegan?

Yes, use flax eggs and dairy-free milk to make a vegan version.

Can I reduce the sugar?

Yes, you can reduce the sugar to taste, especially if using sweet ripe bananas.

How do I prevent soggy bread pudding?

Let the bread soak for enough time before baking and avoid using overly moist bread.

Conclusion

Banana Bread Pudding is a cozy, crowd-pleasing dessert that’s simple to make yet incredibly satisfying. With its warm banana flavor and custardy texture, it’s a sweet way to make the most of pantry staples. Dress it up with your favorite toppings or enjoy it plain — either way, it’s sure to become a favorite.